Recipe

Crispy sesame chicken and vegetable pita wraps

This is a great way to use up any crispy sesame chicken and crunchy slaw. Feel free to add your own touch – iceberg lettuce, for instance, is a nice, crunchy alternative to the slaw. Photograph by Stephen Goodenough.

Sep 01, 2015 4:44am
  • 25 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

  • 4 lebanese pita breads
  • 蛋黄酱
  • sweet chilli sauce
CRUNCHY SLAW
  • 2 carrots, peeled, halved and julienned
  • 1 red capsicum, halved, deseeded and julienned
  • 1 yellow capsicum, halved, deseeded and julienned
  • 1 beetroot, peeled and julienned
  • 1 handful finely sliced red cabbage (i used a mandoline here)
CRISPY SESAME CHICKEN NIBBLES
  • 4 tablespoon olive oil
  • 1/2 cup flour
  • 2 eggs, whisked
  • 1 teaspoon sea salt
  • 1 cup panko crumbs
  • 1 tablespoon sesame seeds
  • 1 tablespoon black sesame seeds (see tips)
  • 500 gram chicken tenderloins

Method

  • 1
    Toss crunchy slaw vegetables together in a large bowl.
  • 2
    Preheat oven to 200°C. Place 2 Tbsp oil in a large metal baking dish and place in the oven to heat.
  • 3
    Set up three dinner plates: one with flour, one with the eggs whisked with the salt, and the third with panko crumbs mixed with the sesame seeds.
  • 4
    Coat the chicken pieces in flour, then egg, then crumbs and gently place in the hot baking dish. Drizzle with the remaining oil and cook in the oven for 5 minutes.
  • 5
    Turn chicken over and cook for 5 minutes more or until golden and crisp.
  • 6
    Slather each pita with mayo. Place chicken in the centre of the pita and drizzle with a little sweet chilli sauce. Top with a generous amount of slaw and carefully roll up.
  • 7
    Wrap in greaseproof or baking paper and tie with string.

Notes

To toast sesame seeds, place in a dry frying pan over medium heat and stir constantly until they start to pop and turn golden. Remove from pan immediately and leave to cool. Black sesame seeds provide a wonderful colour contrast. You can buy them at Asian food stores.

The Latest from New Zealand Woman's Weekly Food